chapter 1 floor service process specification

1-1 catering service one-day workflow specification

1. preparation before service

2. service during catering

3. cleaning after catering service

4. inspection, cleaning and polishing service utensils

1-2 table arrangement and arrangement process specification < Placement of other spare parts

1-3 reception service flow specification

1. Welcome service

2. Guide guests to their seats

1-4 A-la-carte service flow specification

1. Present menu

2. Explain menu to guests

3. Essentials of ordering operation

4. Operation mode of ordering

Etiquette specification for serving and dining service

III. Order of serving

IV. Timing of serving

V. Method of serving

VI. Method of serving special dishes

1-6 Service flow specification for serving dishes

I. Use of serving tools

II. Preparation before serving dishes

III. Serving dishes. Operating procedures of wine service

II. Specification of wine service process for cocktail parties

III. Specification of wine service process for Chinese banquets

IV. Specification of wine service process for western banquets

V. Specification of wine service process for cold banquets

VI. Specification of cocktail party service process

1-8 Specification of other service processes for dining tables

I. Serving dry rice and porridge < Cigarette serving service

v. ashtray replacement service

vi. small towel service

vii. additional service

viii. tray withdrawal service

ix. dessert and fruit service

x. guest desktop cleaning

xi. packing service

1-9. Food delivery service process specification

i. Floor attendant checkout service

II. Cashier cashier service process specification

1-11 banquet service process specification

I. Chinese banquet service process specification

II. Western banquet service process specification

1-12 group meal package service process specification

I. Group meal package breakfast service procedure

II. Group meal package lunch and dinner service procedure. Drunk customers

II. Reception of disabled people

III. aa service

IV. Customers are in a hurry to eat

V. Customers ask waiters to accompany them to drinks

VI. Customers have something important to talk about

VII. Incidents in which customers damage tableware

VIII. Children who eat are noisy

IX. Customers fall down in restaurants

. Customers order dishes that are not on the menu

XIII. Sudden power failure

XIV. Dishes and soup are splashed on customers

XV. Customers who have not paid their bills are found to have left the restaurant

1-14 Emergency handling procedures

I. Handling of robbery

II. Handling of accidental injuries

III. Handling of fire problems

Related links 1 1: Responsibilities of each post in floor service

Related links 12: Table of time requirements for catering service procedures

Related links 1 3: Basic requirements for standardization and artistry of service language

Chapter 2: Service process specification of kitchen department

2-1 Kitchen cleaning operation process specification

I. Hygienic standards for kitchen

II. Disposal of kitchen waste

Attachment 1: Hygienic operating procedures and standards for kitchens

Attachment 2: Cleaning procedures and standards for processing rooms

Attachment 3: Cleaning procedures and standards for pastry rooms

Attachment 4: Cleaning procedures and standards for cold dishes

2-2 Food preparation process specifications

I. Preparation process specifications

II. Food cooking process specification

Related links 14: Safety instructions for kitchen staff

Related links 15: Hygienic instructions for kitchen staff

Chapter 3 Logistics service process specification

3-1 Service process specification for food procurement and acceptance

I. Procurement service process specification

II. Acceptance of food

Related links 16: Key points for purchasing all kinds of food raw materials

Requirements for food storage process

II. Operation specification for dry storage of food

III. Operation specification for cold storage of food

IV. Operation specification for frozen storage of food

V. Specification for food distribution process

Related links 17: Storage methods of various food

3-3 Service process specification for washing and wiping tableware

I. Washing tableware

Process specification for wiping glassware

Related links 18: Classification of common utensils

3-4 Service process specification for using and keeping cloth towels

I. Procedures for using cloth towels

II. Preparation of small towels

III. Replacement of small towels.